Grated Lemongrass Heart

Long infusions deepen a flavour but can leave it sitting in the background. To push a fresh, forward note right to the front of a dish, grate a little of the tender inner heart of the aromatic - here, lemongrass - and whisk it in at the very end, just before the base sets. Because it is never strained out, it keeps perfuming the finished dish. Use a light hand: about a teaspoon is plenty, and grate it very finely so it scents the custard rather than turning it fibrous.